Light and Airy Lemon Chiffon Cake with Homemade Lemon Curd and Whipped Cream

Dive into the refreshing pleasure of this light and airy lemon chiffon cake, made with homemade lemon curd and a silky whipped cream filling. This cake combines the tangy burst of fresh lemons with the delicate texture of chiffon, creating a dessert that is both indulgent and invigorating. Layers of creamy lemon curd and light whipped cream add luxurious depth, making each bite a perfect harmony of flavors.

Why you'll love this:

• Light and feathery texture: Chiffon cake offers an incredibly soft and airy texture that melts in your mouth.
• Tangy lemon flavor: Enhanced with fresh lemon juice and zest, this cake has a vibrant citrus flavor that is both refreshing and satisfying.
• Elegant simplicity: Despite its impressive layers, this cake is surprisingly simple to make, with clear steps and common ingredients that pair beautifully.

Perfect opportunity: This lemon chiffon cake is perfect for spring and summer gatherings, tea parties, or any occasion that calls for a light dessert. It is especially perfect for celebrations like Mother's Day, Easter, or a spring brunch where a less decadent and refreshing dessert is desired.

Decorating tips:

• Lemon zest garnish: Add freshly grated lemon zest on top for a vibrant look and an extra burst of lemon flavor.
• Edible flowers: Decorate with edible flowers such as violets or marigolds to enhance the visual appeal of the cake and add a touch of elegance.
• Sprinkle with powdered sugar: A light dusting of icing sugar on top can give the cake a subtle sweetness and a refined appearance.

Ingredients:

• Lemon mousseline cake:
  • 50 g cake flour
  • 3 eggs, separated
  • 18g of water
  • 30 g vegetable oil
  • 22 g fresh lemon juice (divided use)
  • 30 g granulated sugar
  • 1 tablespoon vanilla extract

• Lemon cream:
  • 2 eggs
  • 60 g fresh lemon juice
  • 80 g granulated sugar
  • 1 tablespoon lemon zest
  • 30 g unsalted butter

• Whipped cream:
  • 350 g of thick cream
  • 30 g granulated sugar

Directions:

1. Prepare the cake:
   • Preheat the oven to 145°C. In a bowl, mix the oil, 18 g of lemon juice and the water. Sift the flour, add the egg yolks and mix well.
   • In another bowl, beat egg whites with 1 tablespoon lemon juice, sugar and vanilla until stiff peaks form. Gently fold into batter.
   • Pour into an ungreased 6-inch chiffon cake pan, remove any air bubbles with a toothpick, and bake for 45 minutes. Let cool upside down, then remove from pan.
2. Prepare lemon curd:
   • Combine eggs, lemon juice, sugar and zest in a saucepan. Cook over medium-low heat until thickened. Stir in butter, transfer to a bowl, cover and let cool.
3. Prepare the whipped cream:
   • Beat heavy cream and sugar until stiff peaks form. Transfer mixture to a piping bag.

4. Assemble the cake:
   • Spread slices of cake with whipped cream and lemon curd. Cover the entire cake with cream and top with more lemon curd. Sprinkle with lemon zest.
   • Let cool for 30 minutes before serving.

Enjoy this delicious lemon chiffon cake, a perfect treat that combines lightness, zest and sweetness in every slice!